Re: [CH] sing-song
lukasz (lukasz@midcoast.com.au)
Tue, 17 Nov 1998 14:57:56 +1100
Crawfish (or Shrimp) Etouffee
Firstly one needs a Seafood Stock ;
1 medium onion unpeeled and halved
1 clove garlic unpeeled and halved
2 celery ribs with leaves ,cut in half
1 1/2lbs rinsed crawfish shells with heads or shrimp shells or
fish carcases
2 qts cold water or more
Place ingredients in a 3-4 qt saucepan, and add water to cover.
Bring to a boil; lower heat and simmer uncovered for 4 hours .
Add more water as necessary to maintian 2 qts stock. Strain and
store stock in frezzer if not used immediately.
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3/4 c vegetable oil
3/4 c flour
1/2 c chopped white onions or shallots
2/3 c chopped celery
1/2 c chopped bell pepper
2 t finely chopped fresh parsely
3 c Seafood stock or chicken broth or water
1 tsp ground cayenne pepper
1 tsp white pepper 1/2 tsp black pepper
1 tsp salt
2 tsp paprika
1/2 c unsalted butter
2lbs peeled crawfish tails or peeled deveined shrimp
1 c finely chopped green onion
3-4 c hot cooked rice
cayenne pepper sauce (optional) So the recipe says <g>
first make your roux .
Heat oil in a heavy skillet over high heat until it is very hot,
almost smoking. Add flour , and stir quickly with a long handled
whisk or wooded spoon so that the roux browns evenly .(use
caution and avoid splashing this "cajun napalm" on your skin).
Lower heat to medium and stir continuously for about 15 minutes
, or until the roux turns a dark caramel colour .(Immediately
remove any bits of blackened flour ;they give the roux a bitter
flavour.) Remove skillet from heat , and stir in the onion,
celery, bell pepper, and parsely. set aside .
Heat stock in a 6-8 quart saucepan and stir in the roux mixture
with a whisk until well blended . Add cayenne pepper, white
pepper, black pepper, salt, and paprika.
simmer mixture for about 10 minutes.
in another skillet, saute crawfish and green onion in butter for
4-5 minutes; stir into stock mixture. Simmer for about 10
minutes, then tasteand adjust seasonings.Serve over rice. Pass
cayenne pepper sauce for those who like it extra hot (Dat will
be us). Yield 7 cups .
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Dec 96 Texas Highways Magazine . Recipe by Fran Decoux Gerling .
Laissez Les Bons Temps Rouler!
Luke in Oz
Sounds like another hunting trip over the montains to the land
of freshwater crays is in order, sooner than later .
Salivating all over the keyboard ,say are these things really
waterproof !